Directions

In a small bowl, stir together the brown sugar and garlic powder and set aside.

In another bowl, stir together the tomato sauce, ketchup, tomato paste, and Worcestershire sauce and set aside.

Chop the onions into 1/2 to 1/4-inch-wide pieces. Cut the peppers in half and remove the seeds and ribs. Chop the peppers into pieces about the same size as the onions. Set these aside.

In a large skillet, heat the oil over medium-high heat. Add the meat, breaking it up and spreading it around with a long-handled fork or wooden spoon. The meat will begin to lose its pinkness. Drain the fat from the pan.

Add the brown sugar mixture and the onions and peppers and cook for 7 to 8 minutes, stirring occasionally to mix, until the vegetables soften. Stir in the tomato sauce mixture. Flavor to taste with red pepper sauce, if desired.

Reduce the heat and let the mixture simmer for 5 to 10 minutes longer, or until the sauce thickens. Stir occasionally.